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And now we come to our final pie option… pumpkin and cheese! This one is a little sweet and is great for breakfast or a snack at any time during the day.

This is the third of the three kinds of pie that I made with my single package of phyllo dough. If you do the same, be sure to make all three fillings before you even take your phyllo out of the fridge.

For this I used frozen chunks of orange winter squash (the Greek word kolokytha is usually translated pumpkin, but it’s basically butternut squash or something along those lines) that I had bought at the farmers’ market back in the fall, and kept in the freezer until now. Whether you use fresh (unlikely at this time of year) or frozen, put it in a saucepan to soften up.

Transfer the cooked pumpkin to a food processor.

Process for a few seconds until it breaks down.

Transfer to a colander and squeeze it gently to drain off the excess water.

1. Soften pumpkin by heating in a saucepan over medium heat for several minutes.

2. Transfer to a food processor and process for a few seconds until broken down. Transfer to a colander. Squeeze gently to release excess water.

3. Combine pumpkin, spices, and cheese in a bowl.

4. Preheat oven to 180 C / 350 F. Line a baking sheet with wax paper and spray with oil. Make phyllo triangles: put 1/8 of filling on one end of the phyllo sheet, which has been cut in half lengthwise. Fold phyllo with filling over itself to form a triangle. Repeat this folding motion, making a triangle with each fold. When the phyllo is all folded, spray with olive oil to adhere the last layer of phyllo to the triangle. Place on wax paper. Repeat with the rest of the filling and phyllo.

5. Bake at 180 C / 350 F for 20 minutes or until a golden brown color and crispy.